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Raspberry Jam Muffins

This all started when I was trying to make pink cupcakes with POM Wonderful.  The nice people from POM sent me a case of their juice to try.  I am going to write a separate article about the POM juice as soon as I use it more (but so far I am loving it!).   When I saw and tasted the juice I immediately thought that I have to add that beautiful deep purple color an sweet taste to a cupcake.

I also just received a case of Bob’s Red Mill Vanilla Cake Mix to test.  As you know from my previous Really Easy GFCF Lemon Cake post, I think this mix is one of the best gfree vanilla cake mixes available.   Yesterday I was having a terrible morning.  I took my son to camp and they reminded me that they would be making Fruit Loop Rice Krispy Treats.  Basically Fruit Loops with marshmallows and butter.  I let my son have dairy for special treats but I knew there was another boy who could not have both gluten and dairy.  His mom didn’t send a butter replacement and I felt so bad for him.  They said he would eat another treat that he brought with him.  I was furious with the camp for not making a snack that everyone could eat and heartbroken for all the kids that have to deal with their food issues in school.

I ran to the store, bought a box of round shaped safe cereal (I can’t remember the brand), I had a bag of colored gfree marshmallows from Passover, and I brought some Earth Balance Butter Sticks so both of the boys could indulge in their delicious treats.  My son brought home a big pile of orange mushy sticky treats and was in heaven!  I felt better after I came home, cried for my kids, and then made these raspberry jam muffins.  It seems that baking and cooking make me feel better when I am miserable.

Sorry for the long intro….but I had to get that all out!  And I forgot – the cupcakes never did turn out to be pink.  But they were moist and delicious!


1 bag Bob’s Red Mill Gluten Free Vanilla Cake Mix
3 eggs
1/2 cup POM Wonderful juice (or other healthy juice) (replace the water on the directions with juice)
1/2 cup oil
12 ounces raspberry jam or preserves (preferable with seeds)
1/4 cup So Delicious Strawberry Kefir

Preheat oven to 350.  Mix all ingredients together in a bowl.  Place in a greased muffin tin or line with paper liners.  Pour batter 3/4 of the way into the cups.  Bake as directed on package and add 5 extra minutes due to the extra liquid ingredients.

Insert a toothpick into the Muffin to see if they are still moist inside.  You may need to bake a little longer than expected due to the extra ingredients.

When fully cooked, cool on wire rack.

P.S. – these remind me of those little raspberry filled doughnuts we used to eat when I was younger.  You would bite into them and taste the fresh raspberry with the seeds.

salty fig partner 23

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